Chicken and Stir Fry Recipe

I’ve perfected this chicken stir-fry recipe through years of trial and error in my home kitchen, and I’m convinced it’s the ideal solution for busy weeknights when you need something quick but satisfying. You’ll find it’s more flavorful than takeout, with perfectly tender chicken and crisp vegetables that maintain their vibrant colors. There’s a secret to getting restaurant-quality results, and I’ll show you exactly how it’s done.

Recipe

This quick and versatile stir-fry is your ticket to turning an ordinary weeknight dinner into something spectacular. I’ve perfected this recipe over countless family dinners, and it never fails to bring smiles to the table with its irresistible combination of tender chicken pieces and colorful vegetables, all coated in a savory-sweet sauce that’ll make you forget about takeout.

What makes this dish truly special is the velvety texture of the chicken – a result of a simple Chinese restaurant technique I’ve adapted for home cooking – paired with crisp-tender vegetables that retain their vibrant colors and nutrients.

The sauce, oh the sauce! It’s that perfect balance of ginger, garlic, and soy that creates layers of flavor in every bite. Whether you’re a seasoned cook or just starting your culinary journey, this foolproof recipe delivers restaurant-quality results in less than 30 minutes.

Trust me, once you master this stir-fry, it’ll become your go-to recipe for those busy weeknights when you want something delicious without the fuss.

Ingredients

Creating a flavorful stir-fry starts with selecting the right blend of fresh ingredients that deliver both texture and taste. The key to restaurant-quality results lies in using high-quality proteins and vibrant vegetables, paired with authentic Asian seasonings that bring the dish to life.

• 1 pound boneless chicken breast, thinly sliced (can substitute with thigh meat for extra flavor)
• 3 tablespoons vegetable oil (peanut oil preferred for authentic taste)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, julienned
• 2 carrots, thinly sliced
• 1 cup snap peas
• 1 cup broccoli florets
• 8 ounces mushrooms, sliced
• 3 tablespoons soy sauce (low-sodium recommended)
• 2 tablespoons oyster sauce (vegetarian mushroom sauce works as alternative)
• 1 tablespoon sesame oil
• 2 tablespoons cornstarch
• ¼ cup chicken broth
• White pepper to taste

Optional garnishes:

• Sesame seeds
• Sliced green onions
• Crushed red pepper flakes
• Bean sprouts

Pro tip: Velveting the chicken (marinating in cornstarch and oil) before cooking guarantees tender, restaurant-style meat.

How to Make the Best Easy Weeknight Chicken Stir-Fry

• Cut chicken breasts into 1-inch cubes

Before you start cooking, make sure your chicken is thoroughly patted dry with paper towels and cut into uniform pieces. This promotes even cooking and creates better caramelization when the chicken hits the hot pan.

– Marinate chicken for 15-30 minutes

Combine soy sauce, rice wine, and cornstarch in a bowl with the chicken pieces. This quick marinade not only adds flavor but also helps keep the meat tender and juicy during the high-heat cooking process.

– Heat wok or large skillet until smoking

Get your pan extremely hot before adding any oil. When a drop of water instantly evaporates upon contact, you’re ready to start. This guarantees proper searing and prevents sticking.

– Cook chicken in batches

Add oil and cook chicken in 2-3 batches, allowing space between pieces. Overcrowding the pan will cause the chicken to steam rather than sear, resulting in less flavorful meat.

– Remove chicken and cook vegetables

Stir-fry vegetables in order of cooking time – harder vegetables first (carrots, broccoli), followed by softer ones (bell peppers, snap peas).

Keep them moving constantly to prevent burning.

– Create sauce

Push vegetables to the side of the wok, add sauce ingredients to the center and let bubble until slightly thickened. The cornstarch will help create a glossy coating that clings to the ingredients.

– Combine and finish

Return chicken to the wok, toss everything together with the sauce until well-coated and heated through. Add a splash of sesame oil at the very end for aromatic finish.

– Rest for 2-3 minutes

Let the dish rest briefly before serving. This allows the sauce to properly coat all ingredients and flavors to meld together.

Chef Tips

After years of cooking stir-fries in professional kitchens, I’ve learned that success depends on preparation and timing.

I recommend mastering basic knife skills first – proper slicing guarantees even cooking.

Cut your proteins and vegetables uniformly, and have them ready before heating your wok.

When it comes to plating techniques, arrange colorful components thoughtfully to create an appetizing presentation.

Nutrition

This stir-fried chicken dish provides essential protein and vegetables in a single meal. Each serving contains a balanced mix of macronutrients and micronutrients.

Amount per serving (1 cup):

What You’ll Love About This Recipe

This classic chicken stir fry recipe is a perfect solution for busy weeknight dinners, combining tender chicken pieces with colorful vegetables in a savory Asian-inspired sauce. Whether you’re new to cooking or a seasoned chef, this dish delivers restaurant-quality results right in your own kitchen.

Quick and Versatile – Ready in just 30 minutes and easily adaptable with whatever vegetables you have on hand.

Budget-Friendly – Uses simple ingredients you can find at any grocery store, making it an economical choice for feeding the whole family.

Healthy and Flavorful – Packed with lean protein and fresh vegetables, while the homemade sauce adds that perfect balance of sweet and savory flavors.

Recipe Card

This easy chicken stir fry combines tender chicken pieces with colorful vegetables in a savory Asian-inspired sauce.

Made in one pan for a quick weeknight dinner that’s healthier than takeout.

INGREDIENTS:

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

2 cups mixed vegetables (broccoli, carrots, snap peas)

3 cloves garlic, minced

1 tbsp ginger, minced

2 tbsp vegetable oil

1/4 cup soy sauce

1 tbsp cornstarch

1/2 cup chicken broth

1 tbsp sesame oil

Salt and pepper to taste

INSTRUCTIONS:

1. Heat oil in large skillet or wok over medium-high heat
2. Add chicken pieces, season with salt/pepper, cook 5-7 minutes until browned
3. Remove chicken, set aside
4. Add vegetables to pan, stir-fry 3-4 minutes until crisp-tender
5. Add garlic and ginger, cook 30 seconds
6. Mix soy sauce, broth, cornstarch in small bowl
7. Return chicken to pan, add sauce mixture
8. Cook 2-3 minutes until sauce thickens
9. Drizzle with sesame oil before serving

NOTES:

Can substitute any vegetables of choice

Store leftovers up to 3 days

EQUIPMENT:

Large skillet or wok

Cutting board

Sharp knife

Small bowl for sauce

TIME:

Prep time: 15 minutes

Cook time: 20 minutes

CUISINE:

Asian-inspired

SERVINGS:

4 servings